Ingredients
▪ 4 “Trilogy” sausages
▪ 50 g smoked pancetta from Greek Black Pig of Olympus
▪ 200 g puffball and portobello mushrooms
▪ ¼ onion
▪ ½ garlic clove
▪ 50 g Florina pepper
▪ 10 g fresh butter
▪ 20 mL extra virgin olive oil
▪ 50 mL white wine
▪ 20 g finely chopped parsley
▪ 2 sprigs thyme
▪ Salt, freshly ground pepper
For the herbed yogurt
▪ 100 g Greek yogurt
▪ 10 g parsley
▪ Juice and zest of half a lemon
▪ 10 g fresh mint
▪ Salt, freshly ground pepper, sweet paprika
Preparation
1. Grill the sausages “Trilogy” or sauté them in a pan.
2. Slice the mushrooms and finely chop the smoked pancetta, onion, garlic, and Florina pepper.
3. Place a frying pan over high heat and add the olive oil. Add the mushrooms, pancetta, onion, garlic, Florina pepper, and thyme. Sauté until lightly browned.
4. Deglaze with white wine and let the alcohol evaporate. Add salt, freshly ground pepper, parsley, and finish with the butter.
Herbed Yogurt
1. Finely chop the fresh herbs.
2. In a bowl, combine the yogurt, chopped herbs, lemon juice and zest, salt, freshly ground pepper, and sweet paprika. Mix well.
Chef: Dimitris Dermisis
